Scone Pizza Base

I’ve posted previously with a recipe for making a thin pizza base; a scone pizza base makes a wonderful thick pizza base and brings back warm memories for me of my Poppa in his kitchen making this in the summer holidays. Pizza is also a great way of using up leftovers.


  • 3c standard plain flour
  • 6 tsp Baking Powder
  • 1/4 tsp salt
  • 75g butter
  • 1 to 1 1/2c milk
  • Optional: Add some chopped fresh basil and dry oregano to the flour.

Allergies: soy free, egg free, peanut free.

NOTE: Lots of pizza pastes have added sugar, additives and other things. I prefer tomato paste that’s 99.5% tomatoes + salt and nothing else. The latest pizza had tomato paste on 1/2 and basil pesto on the other 1/2. I added finely diced red onion, thinly sliced zucchini & mushrooms, diced roast pork, and grated cheese. I love adding finely sliced asparagus stalks (the bottom half) when they’re in season.


  1. Preheat oven to 200’C.
  2. Sift flour, baking powder, salt into a bowl.
  3. Cut butter in until it resembles breadcrumbs.
  4. Add milk and mix quickly until it resembles a soft dough.
  5. Turn out onto floured bench and knead a few times. Roll out into a flat base. (You may want to move onto a lined or greased baking tray before adding the toppings).
  6. Apply your choice of pizza toppings.
  7. Bake for 10 minutes. Check. Cook for another 5-10 mins until golden.

3 thoughts on “Scone Pizza Base

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